S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
PUNCH Radio
Edible Alphabet
PAST PROGRAMS
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
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Salad bars aren't rocket science, but getting them right calls for careful, common-sense assembly with the right ingredients. If you've listened to Salad Bars Part 1 (and we suggest that you do), maybe you're wondering if you can get salad bars to work in your district--or work better. Let's Move Salad Bars to Schools can help. Need equipment donation? Technical assistance? A community of practice? You've come to the right place. This program was brought to you by Bonnie Plants.

"78% of the districts that we surveyed reported increased purchases of fruits and vegetables after implementing a salad bar. The goal here is to provide more access to fruits and vegetables to kids." [07:00]

--Mara Fleishman on Inside School Food

"With good education and signage - you do not have excess waste at salad bars." [20:00]

--Ann Cooper on Inside School Food


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Hosted By
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Sponsored by
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This week's guest: Dana Cowin.

Dana Cowin, FOOD & WINE’s editor in chief since 1995, has been covering the world of food, wine, style and design for more than 25 years. Cowin oversees the FOOD & WINE brand, including a monthly magazine with a circulation of 925,000; digital products including the website foodandwine.com, mobile applications and iPad editions; and a books division, which publishes Best of the Best Cookbook Recipes, the FOOD & WINE Wine Guide, FOOD & WINE Cocktails and several other titles. She also serves as editorial advisor to FOOD & WINE China, the publication's first international edition. Under her leadership, the award-winning magazine has attracted an audience of more than eight million readers with a passionate, adventurous approach to cooking, wine, entertaining, restaurants and travel. Before joining FOOD & WINE, Cowin was managing editor of Mademoiselle, managing editor of HG and an associate editor of Vogue. Cowin is on the board of directors of City Harvest, a New York City hunger-relief organization, for which she spearheads the annual "Skip Lunch Fight Hunger" campaign. She’s also on the board of directors of Wholesome Wave Foundation, a charitable organization dedicated to providing access to locally grown, healthy, sustainable foods for all communities. She is a member of Brown University's President's Leadership Council. Cowin appears frequently on national television and shares her eating and drinking adventures on Twitter @fwscout and on Facebook. She lives in Manhattan with her husband, Barclay Palmer, a global executive producer at Thomson Reuters, and their two children.

"I view mistakes as learning opportunities and before I used to view mistakes and irritations. It's changed my life." [17:00]

"Every story at Food & Wine magazine starts with a coherent idea. We poke at ideas until we have something we feel will hold the readers attention, makes sense and hasn't been done before." [22:00]


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Hosted By
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Sponsored by
Regional
"A cold chain is a supply chain that transports and stores temperature sensitive perishable goods. The most visible manifestation of the cold chain is the electric household refrigerator." - Jonathan Rees

The world was changed by the innovation of refrigeration. This week on A Taste of the Past, Linda Pelaccio is joined by Dr. Jonathan Rees. Dr. Rees is a professor of history at Colorado State University - Pueblo, and the author of Refrigeration Nation. Tune in to hear about the origins of the ice industry and ice boxes, and learn about 'the cold chain'. Find out how compression refrigeration developed during the Civil War era, and why the marketing of refrigerators in the 1940s relied on size. Learn why cold storage was a controversial political issue, and how refrigeration was essential to the development of the supermarket. How were frozen foods received upon their arrival? Find out on this week's edition of A Taste of the Past! This program has been sponsored by Regional Access. Music by Jack Inslee.

"Ice was something that all classes were interested in, whether or not all classes could afford it." [5:50]

"Producing food and having it spoil is just as harmful to the environment as refrigeration." [17:10]

-- Dr. Jonathan Rees on A Taste of the Past


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